Japanese cotton cake rolls
By VicentaLakin
Recipe Recommendations
- low powder 65 grams
- milk 65 grams
- eggs 5 rats
- light cream 170 grams
- fine sugar 50 grams
- fruit appropriate amount
- butter 50 grams
- sweetening
- baking
- an hour
- simple
Steps for Japanese cotton cake rolls
1
Low-banded flour is screened early2
(b) Cut small pieces of butter, so that the fire boils so thin that it begins to bubble and leaves the fire immediately3
Pour sifted low powder into it, use the temperature to boil the flour and evenly mix the face with a razor4
In three minutes, the milk is added to the room temperature, which is evenly mixed each time for the next time5
Four yolks and one full egg in three sessions, each to be evenly mixed and then down again6
(a) the fine sugar is distributed into wet hair bubbles three times in a row, with a medium-speed blow throughout the journey and, finally, with a low speed of about 3min to make the egg clear more stable7
The eggs are divided three times into the yolk paste, evenly mixed8
Put the cake in the oven and turn it in four directions, so it can be evenly distributed9
The oven is preheated at 170 degrees, mid-level, 20 minutes (the temperature of the oven needs to be adjusted to its own oven)10
When the grill is cold enough to keep its hands warm, the buttons retweet, and the razor goes up and up, it's all off11
Roll the cake, roll the cream, put the cut fruit, roll it up, freeze the fridge。